This Sweet Potato recipe is from Andrea Immer’s cookbook Everyday Dining with Wine. This is such a simple and tasty recipe. This is how I got my girls to eat sweet potatoes and now they love them several ways.
- 6 sweet potatoes, peeled and cut in 1 inch cubes
- 3 tsp minced garlic, (I prefer fresh but you can use it from the jar just reduce by ½)
- 64 oz of chicken broth
- 3 tbs chopped fresh thyme, more for garnish
- 2 tbs salted butter
- Freshly ground sea salt
- Balsamic Reduction (you can purchase this at any fine grocery store if you don't want to make it yourself)
- Place cut sweet potatoes in a a large sauce pan and pour in chicken broth to just cover the potatoes.
- Boil until soft, about 15 minutes.
- Drain the potatoes, reserving the broth.
- Using an immersion blender or potato masher and mash the potatoes.
- Add liquid so they are a bit smoother and thinner than traditional mashed potatoes.
- Leave some texture to them.
- Stir in butter, garlic and thyme.
- Drizzle Balsamic reduction and a pinch of fresh thyme over individual portions.
- * To make Balsamic Reduction, place ½ cup Balsamic Vinegar in a sauce pan. Bring to a boil. Reduce to simmer and reduce by ½.
- ** If you don't have or don't want to make Balsamic reduction, regular Balsamic vinegar does just fine!
Photo credit: Mary Summers-Hafner